SAMFA – Grilled Mushroom, Chicken & Papaya Salad

Serves 4




400g portabello mushrooms, sliced thickly


2 small chicken breasts, cooked & shredded

1 small cucumber, thinly sliced

½ cup fresh coriander leaves

½ cup fresh mint leaves

1 small papaya, peeled, deseeded and sliced

4 Tbsp roasted peanuts, salted, chopped

1 small red chilli, sliced



1-2 red chillies (depending on how hot you like it), finely chopped

1 small garlic clove, finely grated

1 tsp fresh ginger, finely grated

1 Tbsp fish sauce

1 tsp soy sauce

2 Tbsp rice wine vinegar

1 tsp brown sugar or palm sugar

Zest and juice of 2 limes

2 Tbsp olive oil


Olive oil, for cooking

Salt and pepper, to taste



For the dressing:

In a small bowl combine all the dressing ingredients.

Whisk to mix well.

Taste to adjust seasoning and set aside.


Heat a large griddle pan on high heat.

Toss the mushrooms with a drizzle of olive oil and then place on the griddle pan.

Press them down with a metal spatula to get nice grill marks.

Cook until just tender and retain some bite.


In a large serving bowl combine the chicken, cucumber, coriander, mint and papaya.

Add the grilled mushrooms.

Drizzle everything with a little dressing and toss gently to combine.

Scatter with the roasted peanuts and sliced chilli.


Serve with extra dressing on the side and enjoy!




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